One of my favorite Italian recipes is pumpkin or butternut squash ravioli – and it’s a great indulgence once in a while. The reason I say indulgence is because most restaurants add a lot of extra butter/oil to the recipe and the ravioli is usually topped with a “brown butter sauce” or a “cheese sauce” – both of which have tons of fat & calories! So – I was super excited when I found a healthy recipe for pumpkin ravioli on cookinglight.com! I tried it out for dinner tonight and it turned out to be an excellent meal! I did make some modifications to the cooking light recipe which I have included below – try it out and let me know how you like it!
- 1 1/4 cups canned pumpkin (about one 15 oz can)
- 2 tablespoons dry breadcrumbs
- 2 tablespoons fresh grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh sage
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 30 round wonton wrappers
- 1 tablespoon cornstarch
- Cooking spray
- 1 cup fat-free milk
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons butter
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 3 tablespoons chopped hazelnuts, toasted (I used chopped walnuts instead)
1. Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
Here’s what it looked like:
3. Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 2 minutes or until done (do not boil), stirring gently. (The recipe says 4 min but 1-2 min was enough for ours). Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
4. This is my added modification to the recipe – the wonton wrappers we had had a bit of a “squishy” texture. So I heated a pan over medium heat, sprayed it lightly with cooking spray, and quickly pan-fried the ravioli to make their texture “crispier” and more ravioli like on the outside – and it worked great!
5. Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.
6. Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts/walnuts. Serve immediately.
- Calories: 250 (33% from fat)
- Fat: 9.1g (sat 4.5g,mono 2.7g,poly 0.7g)
- Protein: 9.5g
- Fiber: 3.1g